MOD­ERN TRA­DI­TION

The pi­o­neer of spicy le­chon in the re­gion launches the first le­chon res­tau­rant of its kind

Cebu Living - - Front Page - By DENISE DANIELLE AL­CAN­TARA Im­ages by EDRIC CHEN of AT EAST JED ROOT

Best­selling le­chon of­fers mod­ern Ce­buano din­ing ex­pe­ri­ence

“I wanted to cre­ate a space that summed up Cebu: a city that’s fes­tive, full of cre­ativ­ity, and sur­rounded by na­ture,” shares Vito Selma, who helped busi­ness part­ners Ch­eryl Alba and Claire Dion­son Gabuya con­cep­tu­al­ize a new arena for le­chon lovers to feast and dine.

Rico’s Le­chon has been in the busi­ness of mak­ing tra­di­tional reg­u­lar le­chon for over 16 years. But its claim to fame, the one that has brought both Ce­buanos and tourists to its doors, is the fa­mous spicy le­chon. Rico’s Le­chon is the pi­o­neer of this in the le­chon cap­i­tal of the world. “Ev­ery­one who comes to Cebu knows that they must eat le­chon, but there’s no go- to place for those who wanted to stay and en­joy good le­chon— es­pe­cially for Ce­buanos who en­ter­tain guests from dif­fer­ent parts of the Philip­pines or the world,” Alba ex­plains.

The new­est le­chon des­ti­na­tion’s din­ing con­cept is unique and true to its roots, as it fo­cuses on how the suck­ling pig was tra­di­tion­ally made and how the busi­ness started. Selma came up with the idea that ev­ery­thing that would be seen in the res­tau­rant must have a con­nec­tion with

le­chon. “When I think about le­chon, the first things that come to my head are bam­boo and the banana leaf,” he says. Alba ex­pounds that in­stead of me­tal rods, bam­boo was tra­di­tion­ally used in roast­ing the suck­ling pig. Hence, Selma cre­ated three pieces ex­clu­sively for the pro­ject: the bam­boo sink, the bam­boo gar­den, and a pri­vate bam­boo din­ing area. He also in­cor­po­rated other na­tive- look­ing pieces, such as his own Bella Lamps from his light­ing col­lec­tion and the seven- foot Raina chairs found in the func­tion room.

APART FROM THEIR FA­MOUS LE­CHON, THE RES­TAU­RANT OF­FERS A SE­LEC­TION OF SEAFOOD DE­LIGHTS, VEG­ETABLE DISHES, AND FILIPINO DESSERTS TO COM­PLETE YOUR MOD­ERN

CE­BUANO DIN­ING EX­PE­RI­ENCE.

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